[{"data":1,"prerenderedAt":689},["ShallowReactive",2],{"item:\u002Findustry-people\u002Fcoffee-life-ted-stachura":3,"platform:site":173,"more:\u002Findustry-people\u002Fcoffee-life-ted-stachura":626},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":97,"category":98,"categorySlugs":109,"cid":110,"cover":111,"description":117,"extension":118,"featured":119,"language":120,"meta":121,"navigation":122,"noindex":119,"ogImage":123,"path":124,"publishedAt":125,"readingMinutes":126,"recipe":97,"related":127,"revisedAt":97,"seo":161,"seoDescription":117,"seoTitle":5,"sortKey":97,"sources":162,"stem":166,"tagSlugs":167,"tags":168,"translations":169,"type":170,"url":171,"__hash__":172},"platformItems\u002Fplatform\u002Fitems\u002F53240.md","How Ted Stachura Shapes the Coffee Program at Equator Coffees & Teas","2026-10-20T11:20:54.000Z",[8],{"name":9,"slug":10,"role":11},"Cameron Evans","cameron-evans","author",{"type":13,"value":14,"toc":89},"minimark",[15,19,24,32,39,48,52,55,58,62,65,68,71,74,78,86],[16,17,18],"p",{},"Equator Coffees & Teas has built a reputation in the Bay Area that extends well beyond its distinctive red packaging and tiger logo. Over roughly two decades, the company—founded and led by co-owners Helen Russell and Brooke McDonnell, with Ted Stachura serving as director of coffee—has earned awards, remained a steady presence in industry events, and worked directly at the farm level to support sustainable, high-quality production. Stachura recently discussed his route into coffee, the positions that prepared him for his current role, and how he selects the coffees Equator offers.",[20,21,23],"h2",{"id":22},"learning-espresso-the-hard-way","Learning espresso the hard way",[16,25,26,27,31],{},"Stachura's first work experience came early, during high school in the Bay Area. He held a series of food-industry jobs until 1991, when he learned to make espresso on a manual lever machine. \"At the end of a shift, you felt it—you were literally ",[28,29,30],"em",{},"pulling"," shots all day,\" he says. He recalls working with large milk pitchers and serving very few straight espressos.",[16,33,34,35,38],{},"At that time, he notes with a laugh, the word ",[28,36,37],{},"barista"," was not in common use—in fact, using it was an invitation to ridicule. Title aside, Stachura became enamored with café culture and worked several coffee jobs over the following years.",[16,40,41],{},[42,43],"img",{"alt":44,"height":45,"src":46,"width":47},"TedStachura",500,"\u002Fuploads\u002F87f74adcc4451dad0b07.webp",375,[20,49,51],{"id":50},"from-cafés-to-roasting-and-buying","From cafés to roasting and buying",[16,53,54],{},"His move into specialty coffee followed a familiar pattern. \"I knew my career path would move toward coffee, but I didn't know much outside of the café environment at the time. The deeper I got into it, the more I realized its complexity, which led me to work at Peet's Coffee & Tea,\" then one of the few specialty coffee roasters in operation. 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